RE: maximum level of bacteria in seafood

From: cdenmark (cdenmark@expack.com)
Date: Tue Oct 03 2006 - 16:20:21 PDT

  • Next message: Marta Pagaza: "RE: maximum level of bacteria in seafood"

    Victor,

    There are I am sure much more qualified people than I on this list to
    respond but for the US the FDA provides guidance through:

    FISH AND FISHERIES PRODUCTS
    HAZARDS AND CONTROLS GUIDANCE
    Third Edition June 2001

    Apparently the fourth edition is due to be released soon.

    This is available online at:

    http://www.cfsan.fda.gov/~comm/haccp4.html

    You need to check what type of seafood,it's packaging,the end user and
    wether it is designed to be cooked or not. All the information you need is
    in this document.

    Regards,

    Chris Denmark

    -----Mensaje original-----
    De: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] En nombre
    de Gonzaga Victor (Contractor), NMRCD Lima
    Enviado el: Tuesday, October 03, 2006 3:49 PM
    Para: 'seafood@ucdavis.edu'
    Asunto: maximum level of bacteria in seafood

    Hi everyone,

    Can someone tell me what are the maximum level of microbian contamination in
    seafood according international regulations? IŽm thinking in Salmonella, E.
    coli, etc, etc. IŽm assuming that pathogenic bacteria should be absent from
    any sea food, shouldŽn they?

    regards,

    Victor Gonzaga
    NMRCD-Peru

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